Although the product specs say this is good for biere de garde, alt, kolsch; I think its low attenuation makes it somewhat less suitable (i.e., it's hard to hit appropriate final gravity for these styles using this yeast). As such, when I use this for biere de garde because French Ale yeast is not available, I use a two-step mash: saccharafication rest at 146-148F for 45 minutes, followed by a dextrin rest at 156F for 20 minutes. Then this yeast starts quickly and ferments vigorously, and I'm able to hit a low enough final gravity with an appropriate %ABV for the style.